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I have a pig leg, now what?!

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  • Jared49
    commented on 's reply
    I was going to say buy a pirate costume but then I put my glasses on and saw it was pig leg.

  • bbqLuv
    commented on 's reply
    Schweinshaxe (as it's called in southern Germany) is a roasted ham hock or pork knuckle and usually served with sauerkraut Eisbein (as it's called in northern Germany) is usually boiled and served with sauerkraut and pureed yellow peas

    I learned something new.

  • bbqLuv
    commented on 's reply
    Do Have a Dog? I busted out laughing. LOL. Priceless.
    Now that pairs will with PBR.

  • tamidw
    commented on 's reply
    🤣🤣 You guys crack me up!

  • tamidw
    commented on 's reply
    Haha! Glad I can keep you on your toes thinking! 😁 Looking back at the title I guess I could have worded it differently but then there wouldn't be any fun in it.

  • FireMan
    replied
    This is twice I’ve come to this post & miss read it. Life gets tough when you have to stop & think once in awhile. My first response is “aye matey...........”

    Leave a comment:


  • johnec00
    replied
    Country Ham:
    https://www.youtube.com/watch?v=qcwu6K4crHc&t=8s

    Leave a comment:


  • Willy
    commented on 's reply
    Unless the pig leg is shorter than her other leg...

  • jpietrantone
    replied
    I've gotten hogs before. I've used a sharp knife and de-boned the whole ham leg and then slice it into several sections. I will smoke a decent sized chunk of it and it tastes alot like Boston butt. I will also slice the middle section into ham steaks. Remember unless you salt cure it, the meat will not be salty at all. I really like green ham though.

    Leave a comment:


  • ComfortablyNumb
    replied
    Put some pants on and nobody will notice!

    Leave a comment:


  • latenight71
    commented on 's reply
    i was going to ask if it was a right or a left leg and if the same theory applies from brisket?

  • JCGrill
    replied
    Definitely ham for part, I think. Not hard to do it if you have a big enough fridge and a large container or zip bag. You need curing salt though.

    Leave a comment:


  • ofelles
    replied
    Is it a front leg? If so I have made Ecuadorian Roasted Pork Leg which turned out very good.
    http://laylita.com/recipes/2008/01/0...sted-pork-leg/

    Leave a comment:


  • JCGrill
    commented on 's reply
    Mmmm schweinehaxe....

  • tamidw
    commented on 's reply
    That sounds awesome! I'll have to look into it too.

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